Light Pumpkin Cheesecake
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Ingredients
Crust:
  • 2 cups graham cracker crumbs
  • 2 tbsp sugar
  • ⅓ cup butter, melted
Filling:
  • 2 packages (8 oz) low-fat cream cheese, room temperature
  • ⅔ can (15 oz can) pumpkin puree
  • 2 eggs
  • 1 cup sugar
  • 2 tbsp light sour cream
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix the graham cracker crumbs, 2 tbsp sugar and butter into a greased 9-inch springform pan until thoroughly wet, and press firmly and evenly into the pan to form the crust.
  3. Add the remaining ingredients for the filling to a stand mixer or blender and blend until smooth.
  4. Pour the pie filling on top of the graham cracker crust and place in the oven.
  5. Bake for 50 minutes, then turn off the oven, open the door and let rest for 15 minutes.
  6. Chill in the refrigerator for 3 hours before serving.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/light-pumpkin-cheesecake/